Vegan Kibbeh Stuffed with Green Vegetables

Name: Vegan Kibbeh Stuffed with Green Vegetables
Prep time: 2 h 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: Middle Eastern
Ingredients: 4 cups of fine Bulgur.; 8 cups of water.; 1/2 cup of potato starch.; 1 teaspoon of Salt; 1 teaspoon of seven spices.; 1/2 teaspoon ground cumin.; 5 medium yellow onions Finely chopped.; 5 cloves of chopped garlic.; 500 grams chard finely chopped and boiled.; 2 tablespoon Fresh thyme leaves, washed and chopped.; 5 tablespoon purslane Washed and chopped.; 1/4 cup of Lemon juice.; 1 cup of walnuts coarsely chopped.; - 400 grams chickpeas, Boiled & roughly smashed; 4 tablespoon Olive oil.; 1 tablespoon Sumac.; 1 teaspoon of salt.

11 steps

Prep:2h 20minCook:30min

Kibbeh is an Authentic Lebanese recipe, This version is a vegetarian kibbeh, oven baked, made with bulgur and stuffed with walnuts, onion, chard and purslane.

Updated at: Thu, 17 Aug 2023 13:38:51 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories934.2 kcal (47%)

Total Fat33 g (47%)

Carbs138.5 g (53%)

Sugars14.6 g (16%)

Protein32.5 g (65%)

Sodium1057.2 mg (53%)

Fiber25.2 g (90%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

For Kibbeh dough

4 cupsfine Bulgur

8 cupswater

½ cuppotato starch

1 teaspoonsalt

1 teaspoonseven spices

½ teaspoonground cumin

For the filling

5yellow onions

medium, Finely chopped

5 clovesgarlic

chopped

500 gramschard

finely chopped and boiled

2 tablespoonFresh thyme leaves

washed and chopped

5 tablespoonpurslane

Washed and chopped

¼ cupLemon juice

1 cupwalnuts

coarsely chopped

400 gramschickpeas

Boiled & roughly smashed

4 tablespoonOlive oil

1 tablespoonSumac

1 teaspoonsalt

Instructions

To prepare the kibbeh dough:

Step 1

In a saucepan, put the bulgur and the water on medium heat, add cumin and salt, cover it and let it cook for 10 minutes.

Sauce Pan

Step 2

Turn off the fire and it cook with its own steam, keep it aside until cool enough to handle.

Step 3

In a large bowl, put the bulgur, mix thoroughly. You should have a mixture like a dough that can be easily moulded but not too crumbly. If it’s too wet add in a little more bulgur.

Bowl

Step 4

Place the dough in the fridge to cool down and firm up for a couple of hours.

To prepare the filling:

Step 5

In a saucepan, heat the olive oil and fry the onions for 5 minutes, then add the chickpeas, chard, green thyme, purslane and sauté until the ingredients gets soften.

Sauce Pan

Step 6

Add walnuts, season with salt, seven spices and sumac, then pour in the lemon juice and stir the ingredients for 5 minutes. Remove the filling of stove, then set it aside until it cool down.

Spatula

Step 7

Take out the dough from the fridge, divide and shape it into medium-sized balls, then wet your hands with water and with your index finger, make a hole in the center of each ball.

Step 8

Fill all the balls with a tablespoon of the filling, then seal the top. (If you see any cracks in the balls, you may wet your hand and seal it).

Step 9

Cover the Kibbeh with wet towel or cloth and keep it cover to prevent drying out while working.

Kitchen Towel

Step 10

Place the kibbeh on a lined baking sheet and brush with some olive oil. Bake for 25-30 minutes or until golden brown, flipping once in between to ensure even baking.